9 kopeck buns

here is the height of yesterday's ... but I'm not happy, before it turned out even higher, I sin on yeast, they somehow activated poorly at once, there was no time to change

[Qween]

Not enough rise is it yeast? (strong smell while baking and suddenly not working?.
I did not sin on them for the money I bought, unlike the leaven.
Well, then it is very virtual .. the packs do not say how much they lift.
Over there Qween the middle one seems to have risen well. Or maybe place cakes closer to each other to increase the rise.

[Qween]

the dough came out yellow, not fluffy (I remember them by others). I assumed that with such a quantity of yeast, they would even raise the stove, but by no means. did not rise high. Buns.
Maybe the oil didn't need to be heated in a water bath? And instead of milk, I used dry milk.

Over there Qween the middle one seems to have risen well. Or maybe place cakes closer to each other to increase the rise.

rigging15, in my childhood, these buns were not with round large pores, but such dense fibrous (like Easter cake), while soft and fluffy.

I always put buns and pies at a short distance from each other. When they come up, when they touch the sides, they begin to grow more upward. Especially in the oven.

Also keep them on the proofer for a longer time, perhaps 1-1.5 hours was not enough for your buns.

I put the butter in one piece, softened at room temperature.

Believe that these are the same buns, only, perhaps, you need to work out the technology for yourself a little. I wish you good luck and the desired result.

[Vassa]

This time I also added a teaspoon (full of such a spoon) of applesauce to the dough ... I read somewhere in the open ... I don't know if this influenced or not? but, so the crumb has become generally unrealistically soft ... in texture like cotton candy (only dents do not remain like in cotton) ... next time (and it will be very soon) I will add again

Vassa, the apple is very good for the fluffiness of the dough. Although, I will note that the taste is somehow diluted, it becomes not so strong-rich, so to speak.

For example, Butter cake from Elena Bo - this is practically a recipe for these buns IMHO. Look, the subject has a photo (and a comment about the taste and structure) of Easter cake with the addition of an apple.

Julia, buns - fly away! Thank you from me, small and separate "Mercy !!!!" Bulka left her husband in the evening. Smell - all over the apartment! Now they are registered with us. I did it in a safe way. Yes, most importantly, they flake so deliciously

[rigging15]

rigging15, if the owner of the topic allows me to show at what distance I spread these rolls ...

and this is how I put them in the oven

Thank you very much Vassa for your attention to me.
Soon I'm going to put myself together again with yeast, but in general I try on sourdough, I really don't like the smell of yeast dough.
Here I counted the proportions of the recipe for a dough of 100% sourdough:
OPARA:
Sourdough 30 gr
Flour 149 gr
water 73 gr
----------------
DOUGH:
Flour 351gr
Dough (whole) 252g
Sugar 125gr
Salt 5g
Oil 90gr
Milk 100g
Water-------
Egg 49gr
Vanillin 1gr
__________
Total972gr
I think it should come out.
There is a lot of oil, I'm afraid it can greatly slow down the lifting force. Or maybe no, there is no time to try now. If everything comes out, then it will be possible to correct the grams (recalculated with rounding)
A couple of days ago I baked according to the recipe that the girl from the forum recounted here.
Russian rye bread with sourdough.
Nothing working recounting the bread was a success, mine liked it, and so did the cat. (I can't compare with the original because we have never sold Russian. I have not tried it)

[julifera,]

I have been looking at these buns for a long time and now, finally, the hour has come, or rather the whole day, for the embodiment of the "taste of Childhood"!

This is something unimaginable! Smell for the whole apartment, with the hood turned on for the whole

I did it in a sponge way, next time for comparison I will try without a sponge one, I have to wait a very long time.Or try to start the dough for the night (longer than 4 hours). In general, the recipe will take root in my family - 100%

julifera, many thanks from us all!

well, it's all vanilla

Wai what buns Yum-yum .... aroma even through the monitor ... Maybe I can stir up buns again

julifera, help! I dulled something (sorry for the slang), kneaded the dough and did not finish looking at the amount of liquid in my milk powder, and poured water, as per the recipe, but I needed + 65g. milk for 165g. flour, in general, my dough is tight, like dumplings dough, and I don't know whether to leave it as it is or throw it away and start a new one

julifera, help! I dulled something (sorry for the slang), kneaded the dough and did not finish looking at the amount of liquid in my milk powder, and poured water, as per the recipe, but I needed + 65g. milk for 165g. flour, in general, my dough is tight, like dumplings dough, and I don't know whether to leave it as it is or throw it away and start a new one

Let it remain like this, then you will need to tear it out with your hands in small pieces and throw it into the interfering main dough, and of course, do not forget to add the missing water later.

julifera, help! I dulled something (sorry for the slang), kneaded the dough and did not finish looking at the amount of liquid in my milk powder, and poured water, as per the recipe, but I needed + 65g. milk for 165g. flour, in general, my dough is tight, like dumplings dough, and I don't know whether to leave it as it is or throw it away and start a new one

I wanted to suggest that such a dough should not be thrown away, but, in extreme cases, be used as aged, i.e. let it sit and bake bread on it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162046.0

Girls, help out !!! I kneaded the dough, it didn't rise at all! I just put the rest of the yeast next to it (diluted it), everything is fine. What could it be?

[Tanya]

Girls, help out !!! I kneaded the dough, it didn't rise at all! I just put the rest of the yeast next to it (diluted it), everything is fine. What could it be?

Tanya, I had this once in my life, but not with these buns, but with a wicker - I don’t understand how, but I killed the yeast - I diluted them in heated water with honey and it seems I’ve already thrown the butter melted there to the honey - the effect of them happened - zero, nothing went up at all. Then I added the remainder of the same yeast to the dough that had stood in vain - and everything rose, although the taste was reflected - they were strongly felt.

Since then, water (milk) with yeast separately, and eggs, butter, honey - separately

Thank you. I'm not sorry for the dough, I'm sorry for the hands, kneading with my hands, it's just that for the first time! The most interesting thing is what could have been. It happens that it does not rise as it should and would like, but, such.

Hi girls. This is the second time I have been trying to make such buns, the method is unpaired, but the dough still does not rise ... Well, the last time it is clear: a lot of flour spilled at once, the dough came out very tight, and it didn’t rise .. But this time I gently poured flour, the dough turned out to be soft, not the same, though I had it on bread, but it looks like a woman's breast (or a baby's ass) ((I read somewhere that this can be compared))
Is it because of the oil? I used vegetable instead of butter, I also took 90 grams, according to the recipe, but it seemed to me that this amount might be enough .... or not?
Another thing: I do this: I mix water with milk, warm, dissolve salt, sugar, dilute yeast (dry, tested), then add butter, egg, flour, in general, everything else, in short, I mix everything at once, I do not share anything. This time, though, I added cinnamon instead of vanillin, because that wasn’t there, but it’s not important? .. So .. Is it the oil?

No, it suits me well with any oil, I already scoffed at this recipe in every way - it always works, only I always take the yeast alive.
If the yeast is dry, it can be mixed with flour, and the liquid ingredients separately, then dry with liquid ingredients.

If the yeast is dry, it can be mixed with flour, and the liquid ingredients separately, then dry with liquid ingredients.

Hmm, I have never tried it .. But in general, I'm not a professional, I don't know the theory, maybe it will work out .. I'm just afraid that suddenly the yeast, if mixed with flour, will not completely disperse? Will they remain grains?

I knead with my hands, no bread maker

completely disperse?

Should disperse
Before, when I used dry ingredients, I always did this, because once it was not clear which of the liquid ingredients killed the yeast, since then I have not risked it, mixed with flour.

Clear. Thanks for the advice!

[julifera]

🔗
juliferaThank you very much for the recipe!
True, the buns, to my regret, did not work out ((Of course I put everything according to the recipe. Kneading in hp on the main mode (2:20 in time) then took it out, divided it into 12 buns and put it in a warm oven for proofing. They stood for 1 hour at a rate of 30 - 40 hail The buns increased by an average of 30 percent, Blind to each other, but then, when they were drunk, they didn’t rise anymore and fried so much. The smell and taste were very tasty and the dough itself turned out to be very dense and yellow.
I'm not at all a pro in the test shaking I'm even afraid But please tell me what mistakes I could make
1 Dry yeast took saff 2.5 tsp
2 a bucket of bread maker has filled from dry to liquid
3 took out a rather elastic bun and cut it into 12 pieces with a knife
4 buns are formed from each piece of flour on the table And each lump is crumpled again 6
5 put it on a greased baking sheet and put it in the oven
6 tk in the oven, the temp on the handle starts from 50 degrees, then it is slightly lower
Maybe because of the high temperature during proofing, the yeast just burned out?
I baked at 180 degrees from the bowl water at the bottom of the oven (I read it somewhere)

I will try again, though I will bake entirely in xn. Which mode is by the way? Like bread or like cake? These are my second buns. And both times were unsuccessful. The first time I did it according to a different recipe, but the meaning is the same. Truth for the first time, even without proofing, baked

[JuliaSe]

JuliaSe, 2.5 g of yeast is not enough

[JuliaSe]

JuliaSe, 2.5 g of yeast is not enough

Albina, thanks for the answer! This is my typo - of course I put 2.5 tsp (I carefully read the whole Temka before that

True, the buns, to my regret, did not work out ((Of course I put everything according to the recipe. Kneading in hp on the main mode (2:20 in time) then took it out, divided it into 12 buns and put it in a warm oven for proofing. They stood for 1 hour at a rate of 30 - 40 hail The buns increased by an average of 30 percent, Blind to each other, but then, when they were drunk, they didn’t rise anymore and were so fried.They smell and taste very tasty and the dough itself turned out very dense and yellow.

So with me, instead of buns I got dense, yellow, heavy, not quite cakes, of course, but their language does not dare to call them buns
I did it using a safe method, I don’t sin on yeast, because I baked bread from whole grain flour in parallel and everything went up perfectly, but here it’s not so good ...

Today one more experience with this recipe and again failure. Yeast was also tested beforehand - everything is ok!
I decided to bake everything in xn, that is, the whole cycle and kneading and baking, as the author of the recipe suggested. I had something baked - a heavy, unbaked lump. I threw it away. But this is time, and hopes, and money!
It is terribly offensive when such recipes that have not been tested on dry yeast are offered.
We kindly ask the author to write a working version of the recipe for dry yeast.
Already what day I am waiting for the author to answer us!

[Yulia]

Yuliathat you are indignant Author laid out the recipe with pressed yeast

Is there a fundamental difference? Many local bakers use whatever yeast is on hand, regardless of the recipe. Someone succeeds, someone does not. But to say unequivocally that dry yeast is not to blame.

Girls and boys. I baked these rolls a huge number of times, it is very convenient for me to give them to school and to work, and above there are my reports (it would be more, I did not want to fill the page only with myself). Baked on both wet and dry.On "wet" it is definitely better, but on dry it is not bad either. I never put dry ones in baked goods in flour (no matter what they write there). I always activate, make such a mini dough.
3 tsp yeast
1h l. Sahara
1 st. l flour
30-40 grams of warm water (all of this from the total, weighed) ...
and this recipe has never let me down. By the way, my last report on buns, just on dry ones (I even remember writing there that the yeast was poorly activated (there was no required speed). Yeast and wet and dry I have the cheapest, Lviv ones. I would venture to advise, try this. I like the recipe so much that I photographed it step by step and wanted to put it up on another site (but all hands do not reach) ...

[JuliaSe]

We kindly ask the author to write a working version of the recipe for dry yeast.

JuliaSe, forgive me, but I can't check this recipe on dry yeast live for you, I don't use them at all and don't plan to.

Vassa and Albina - thanks for the help

Delicious rolls. I did it without any problems. Kneading in HB mode ,, dough ,, Dry yeast 2.5 hours. l ... Baking for less than an hour in a warm convection oven. Super. I don't know how it might not work.

[dandelion]

dandelion, I am very glad that everything worked out

[dandelion]

dandelion, Everything happens in life! There is no definite solution. Let's say the recipes attached to the bread maker are all obtained as one, without a miss.

julifera, Thanks for the answer! It's a pity, of course, that there won't be a worked-out recipe ((I'm not a great culinary specialist, and I spend little time in the kitchen, so it's unlikely when I get to know dough and live yeast. There is no so much time. And your recipe is very good, it's a pity it just doesn't work out Well I already wrote about this ... If I was tactless and rude towards you - I apologize! Just after reading 11 pages of Temka, I was sure that everything would work out, despite some failures from other users.

Albina, Yes. you're right!

3 tsp yeast
1h l. Sahara
1 st. l flour
30-40g of warm water (all of this from the total, weighed) ...
and this recipe has never let me down. By the way, my last report on buns, just on dry ones (I even remember writing there that the yeast was poorly activated (there was no required speed). Yeast and wet and dry I have the cheapest, Lviv ones. I would venture to advise, try this. I like the recipe so much that I photographed it step by step and wanted to put it up on another site (but all hands do not reach) ...

Then add these diluted yeast to HP? Before the flour or after? (I knead the dough in the main mode for 2.20 h)
I will really wait for the recipe from you - publish it as soon as possible! The functional purpose of the buns is the same as yours, so you want to have a win-win recipe.

Then add these diluted yeast to HP?

yes in HP (with the advent of HP, I mix everything in it). In my instructions, first liquid then flour, therefore: I load milk with sugar and vanilla into a bucket (heated until sugar dissolves, but not hot, so that it feels good to the finger) + eggs + mini dough (it should start to foam) + flour. I have a dough mode of 1:30, of which 20 minutes of kneading and 5-10 minutes before the end of the kneading, I throw margarine (softened, but not melted). Sometimes I miss it, so I have to turn on the batch again (it was once like this) the result was no different .... But in general, for such a super muffin it is better, of course, "live" yeast, and this is so when I forgot to buy, but I need to bake .. ..

Yulia, I run and run with a report, here they are beauties (in the lower left corner there is a bun of those that did not work out the last time, dry of course, but I put it like that for comparison), but delicious

This time I baked with dry yeast, saf-moment, golden packaging, for baking, yeast took 8 grams, an excellent result, all with the same safe method

[Leka_s - Alyonushka]

Leka_s - Alyonushka - excellent result

[Leka_s]

Leka_s, Cool buns turned out!

Please tell me, I want to make these buns, but I don't have HP. And I'm not very familiar with yeast baked goods.
How to correctly replace the dough not in HP, how much to knead it and what is "kneading"? I also often have a taste of yeast in finished form with yeast baked goods, what could it be?
Is it possible to add less yeast to the dough and leave it in the refrigerator overnight?

To knead it means to knead it a couple of times;

What yeast do you use? Personally, I don't like the dough after the night ...

Baked with dry Lviv yeast. I added it to flour, so it was written on the pack.
How can you get your breakfast rolls ready?

I made these buns. The dough is delicious !!!! I cooked it with dry Lviv yeast. I put 1 tsp into the dough. It has increased by 2 times exactly, maybe even more. But I didn’t wait 4-5 hours to sleep. Start kneading dough after 2.5 hours. I put less yeast in the dough, on the advice of the author, somewhere a little more than half a teaspoon. Two hours later, it rose, but not so much. Then for proofing for 40 minutes.
They turned out to be very tasty, but dense. I will try to put more yeast in the dough next time.
Tell me, when do you need to add an apple and in what form? Mashed, mashed?
And tell me why we are waiting for the dough when it rises for 4-5 hours, and the dough is 1.5-2 hours? The dough seems to be cooler, does it seem to fit longer?

Yul, thanks for the buns. Something came to my mind from your buns. I remembered myself at school, hit my memories. What kind of rolls they ate at school, what kind of sandwiches (with a slice of black bread and a cold cutlet with frozen fat on its side). I'm sorry what is left

[Larissa]

Larissa, Scops owl, to your health!
And I did not eat school cutlets, after my mother's - school cutlets were inedible
But on rare days, we turned on the racks for heating, on which they laid out plates of food, and when I was on duty, that is, they left 15 minutes before the end of the lesson and ran to set the tables, I grabbed pieces of gray bread and, while standing in line , fry it on warming discs.
And for some reason, my pioneer tie always smelled of rye bread, as I sniff the fluttering ends, I began to want a crust of bread so intolerably

What a pity everyone ignores my previous message

[Olya]

And tell me why we are waiting for the dough when it rises for 4-5 hours, and the dough is 1.5-2 hours?

Olyabecause technology is
In general, I always focus on the state of the dough, according to the signs that the dough serves, since the ripening time of the dough and dough very much depends on the ambient temperature and on the quantity and quality of yeast. In this recipe, the dough takes about 2.5 times longer to mature.

I don't know about applesauce, I never added it to this recipe.

Thanks for the answer :-)

[Yule-julifera]

So with me, instead of buns I got dense, yellow, heavy, not quite cakes, of course, but their language does not dare to call them buns
I did it using a safe method, I don’t sin on yeast, because I baked bread from whole grain flour in parallel and everything went up perfectly, but here it’s not so ...

Thank you Yule-julifera for drawing attention to such a delicious recipe, and especially for its unparalleled version. But I, as an inexperienced person, always look for something similar at //mariana-aga.livejournal.com/89566.html as at my favorite bakery guru.
So there Luda separately explained that in order to get the right bun, the consistency of the dough like sour cream and the soft (that is, wet) consistency of the dough, as well as the degree of kneading to thin films of the finished dough, are important.
For myself, I have a way of estimating the amount of water. I take 30-50 grams of flour and add some water until it does not stick to my hands - this is considered an average consistency. Slightly sticky - it is slightly softer than average. Soft is quite liquid. Lyuda has photographs, and we also have them on our website. This is when they write about the bun in the stove - boa constrictor, smearing. And then I immediately see that for my flour it will be necessary to add water or subtract it. In my case, the flour comes across very dry and moisture-consuming, as a rule.For me, this recipe would be a brick)))
And she also explained that if you replace pressed yeast with dry yeast, then you need to see what they are.
In our case, there is a lot of muffins, and here it is better either just pressed ones, or SaF for muffins, which should be taken less than two or three times. I didn't do it on them - but Lyuda has a table for replacing depending on the content of the baking in the dough.
Since the fermentation of the dough is designed for 4-4.5 hours at 30 degrees (this is necessary for the taste according to GOST), then in this case only this type of long-acting yeast works well for so long.
Regular quick dry instant are designed for a cycle of 2 hours and therefore the result may be different.

In general, the recipe in its original form according to GOST was designed exclusively for pressed yeast of that time - and they worked just like this: they reached the peak of activity by 4 o'clock, hence the time of fermentation of the dough.
It accounts for the main activity of the yeast, and the tail is already on the dough itself)))
Therefore, now modern yeast in terms of quantity and quality must be adjusted so that they imitate what was conceived by technologists. Modern pressed ones are wonderfully rolled, but dry ones already need to be selected for long baking, if you completely follow the recipe.

(I found all this at a bakery guru)
In general, it would be good if those who succeed would describe in more detail the intermediate stages of mixing. The more details, the better.
Have Qween, for example, we got a fabulous fibrous cake. I try to do everything as well - but to no avail (((

Friends! Please specify, according to the recipe, it turns out that the egg is included in the dough? and wanders with an egg for 4 hours. Or is it better to add the egg to the dough later? Thank you.

: yahoo: Made buns using the safe method according to the recipe in the first post. I devoured the only digression, instead of milk and water, I poured 175 g of whey and put 2 tbsp. tablespoons of milk powder, for tomorrow I will put it with 1 spoonful of milk powder, if everything is fine, then without it at all.
In the meantime, everything worked out, everything took place. Tomorrow I even give a baking sheet of my buns to relatives at the store for sale. So there will be opinions and reviews of a wide range of buyers, without flattery. Many human THANKS to the founder of the theme!